How cute are these Easter Bunny Pops?

They’re a creative Easter snack idea: Rice Krispie Treats on a stick. Here’s the recipe, from Recipe.com.

You can also port the idea to ice cream bars: Paint bunny faces on ice cream bars (our favorite brand is Magnum Ice Cream Bars):

ROYAL ICING RECIPE

Ingredients

 
Preparation

1. COMBINE ingredients with an electric mixer on low speed for 7-10 minutes, or until the icing loses its shine. If the icing is too stiff, add more water, a teaspoon at a time.

2. STIR in more food color as needed. Put into piping bag with a small icing nozzle, or a plastic storage bag with the tip cut off (smallest possible opening).

3. OUTLINE the ears, create the eyes, nose and mouth. Switch to a wider nozzle to fill in the ears.

FIND MORE OF OUR FAVORITE COOKIE RECIPES & ICE CREAM RECIPES,

There may still be time for you to pitch this idea to your favorite watering hole:

Customers get a free drink on April Fool’s Day if the bartender likes a joke they tell.

We just learned that two New York City restaurants, Courgette and Mari Vanna, are giving a complimentary drink to ANY joke told to their server: It doesn’t even have to be a good joke.

We think every April Fool’s Day should be a free drink opportunity…with more demanding standards.

A priest, a rabbi and your mama walk into a bar…

Fig and cheese bruschetta: delicious! Photo
courtesy CaliforniaFigs.com.

Still looking for that impressive yet easy hors d’oeuvre for Easter?

Try this delicious bruschetta of seared fresh California black mission figs and your favorite cheese (Brie and blue cheese are particular favorites). A garnish of bacon is optional.

If you don’t have time to cook the figs, you can substitute fig jam, and use an optional slice of fresh fig as a garnish.

FIG & CHEESE BRUSCHETTA RECIPE

Ingredients Per Piece

1. CUT figs in half lengthwise and sprinkle lightly with sugar. Lightly the coat bottom of a cast iron or other heavy skillet with olive oil; heat to very hot.

2. ARRANGE fig halves, cut side down in pan and sear for about 2 minutes. Remove; turn cut side up on plate and allow to cool slightly.

3. ASSEMBLE crostini: Top bread with figs, cheese and optional garnish. Place on serving plate and serve immediately.

 
The difference between bruschetta and crostini.

Potatoes are a source of complex carbohydrates, which provide sustained energy and a feeling of satiety for a longer period of time.

Simple carbohydrates—in refined foods such as table sugar, white flour and white rice—lack important nutrients (unless they are “enriched”). These are the carbs to be avoided; instead, go for the nutrient-rich whole versions—honey, whole wheat flour and brown rice.

Back to potatoes: Potatoes are moderate in calories, high in fiber and rich in potassium and vitamins B6, C, and folate (B9), among others nutrients.

If you pair potatoes with healthful ingredients, you can enjoy them more often without guilt. So today‘s tip is: Investigate how to convert your favorite potato recipes into healthier versions.

Substitute flavored olive oil for butter and add fresh herbs. If you like sour cream, substitute nonfat Greek yogurt. Photo courtesy Idaho Potato Commission.

The healthful ingredients are a simple set:

 
LOWER-CALORIE WAYS TO ENJOY POTATOES

Baked Potatoes

Lay off the butter and cheese sauce;
instead, substitute olive oil and a
teaspoon of grated Parmesan. Photo
courtesy Idaho Potato Commission.

Boiled Or Roasted Potatoes

 
Mashed Potatoes

 
Potato Salad

 
French Fries

Nutritionists don’t like deep frying: The potato loses much of its nutrient value, and the cooking oil sinks into the food to add on calories. They suggest oven-baked chips and wedges instead. But if you must deep fry, use a better oil.

Or if you’ll use it often enough, get a T-Fal Actifry. It makes fries with just one tablespoon of oil; and cooks many other foods, too.

Deep frying requires an oil with a high smoke point. The choice includes canola, grapeseed, peanut, safflower and sunflower oils, plus the lesser-known avocado, rice bran and tea seed oils. Each type of oil has its own unique flavor characteristics, nutritional profile, and shelf life. Price is also a factor.

But of the high smoke point oils, the healthy oils are the monounsaturated avocado oil, canola oil and peanut oil. There’s never an easy decision, of course; avocado oil is pricier, canola oil (a trademarked cultivar of rapeseed) is often made from GMO canola, and peanut oil can’t be consumed by people with peanut allergies.

Don’t double-fry: The potatoes will absorb even more oil. Avoid saturated fats like Crisco and the darling of top chefs, duck fat. (O.K., try duck fat once, just to see how good it is.)
 
PICK YOUR POTATO

Check out all the types of potatoes and the history of potatoes in our calorie-free Potato Glossary.

Lacking the energy of our mother, grandmother and aunt, we’d planned only one main course for Easter dinner: a family favorite, classic roast leg of lamb with mint jelly.

Then, we received this very contemporary recipe for a fancy pork roast. The lavender, gingered figs and jalapeños turned our heads. So the pork loin is joining the lamb leg on the Easter table.

The recipe was created by Jan Birnbaum, executive chef of Epic Roadhouse restaurant in San Francisco (it has a great view of the Bay Bridge) and typically serves eight people. In the case of a companion leg of lamb, it can serve many more—or promise several days of delicious leftovers.

Flavorful pork loin, sliced and plated. Photo courtesy Epic Roadhouse | San Francisco.

RECIPE: LAVENDER PORK LOIN WITH GINGERED FIGS, CALIFORNIA RAISINS &
JALAPENOS

Ingredients For The Pork Loin

Ingredients For Sauce & Garnish

Ingredients For The Potatoes

 
Ingredients To Finish The Dish

 
*Demi glaze is a reduced, intense stock reduction made of veal, red wine and shallots. Most high end grocery stores and butcher shops sell frozen veal demi glace. We use the More Than Gourmet brand, but any brand will work.

1. MAKE GINGERED FIGS. Place ginger, allspice berries and black pepper corns in a sachet. Combine with the honey, sugar, water, lime and lemon juices in a heavy, nonreactive pot (see discussion below about reactive vs. nonreactive cookware). Bring to a gentle boil and simmer until the liquid begins to become syrup-like; do not over-reduce. Prep the figs by placing a skin deep “X” on the flower end. Place the figs in a steel pan submerged halfway in ice with some water. Pour the hot liquid over the figs. Refrigerate for up to 10 days.

2. THE NIGHT BEFORE the dinner, combine garlic, lavender, rosemary, thyme, olive oil and mustard. Marinate the pork in this mixture overnight. The following day…

3. BLANCH the potatoes in salted water until creamy in center, cool and cut in half. Toss the potatoes with the olive oil, garlic cloves in their skins, chopped rosemary and melted butter. Season to taste with salt and pepper. Reserve.

4. PREHEAT the oven to 375°F. In a skillet, heat the olive oil and sear the pork over medium high heat. Remove to roasting pan and place in oven. After 20 minutes, add the potatoes cut side down with the garlic cloves and herbs. Allow to roast for 20 more minutes or until internal temperature of pork reaches 140°F. Remove from oven. Remove roast from pan and allow to rest on cutting board at room temperature, covered with a clean kitchen towel.

5. REMOVE excess fat from the pan and sauté the jalapeños on the stove top in the roasting pan, over medium heat for 2 minutes. Add the red wine to deglaze pan. Reduce wine until nearly dry. Add raisins, cut figs in half and add them. Simmer for 5 minutes then gently whisk in butter so as not to damage the figs. Adjust salt and pepper.

6. TO SERVE: Spoon potatoes onto a large platter; slice the chops at each bone and place on top of potatoes. Spoon the figs, raisins and sauce over the entirety. Sprinkle with freshly chopped parsley.

 
REACTIVE VERSUS NON-REACTIVE POTS & PANS

Reactive cookware—pots and pans—are made of metals that can react with acidic foods (tomato sauce, for example), creating metallic flavors and the discoloration of lighter foods. Non-reactive cookware doesn’t do this, but it typically doesn’t conduct heat as quickly or uniformly (reactive aluminum is second only to reactive copper in ability to conduct heat).

The most ubiquitous cookware, stainless steel, is nonreactive but does not conduct or retain heat well. Good stainless cookware has aluminum or copper bonded to the bottom (or sandwiched in-between stainless layers) to combine the non-reactive surface with rapid, uniform heat conductivity.